Recipe - Black Bean Tart With Cornmeal Crust

CRUST
1 cup Cornmeal
1 cup White flour
One half teaspoon Salt
1/3 cup Olive oil
4 tablespoon Ice water

FILLING
One half pound Soft tofu, drained
One half teaspoon Cumin
One half teaspoon Salt
One fourth teaspoon Pepper
One fourth teaspoon Cayenne
2 cup Black beans, cooked
2 tablespoon Onion, minced
6 Garlic cloves, roasted
One half cup Corn kernels, cooked, for
garnish, optional

CRUST: In a large bowl, combine cornmeal, flour & salt. Drizzle in
oil: stir or use fingers to mix until the mixture becomes crumbly.
Sprinkle with water & mix again. The mixture should form into a
ball, add more water if necessary, but only a little at a time. Wrap
in a damp towel & refrigerate for 1 hour.

FILLING: Mash tofu & stir in cumin, salt, pepper & cayenne. Mix in
the beans, being careful not to break them, & onion. Set aside.

Preheat oven to 400F. Place dough in a 9" pie plate & press down
until it covers the plate. Refrigerate 30 minutes. Prick crust
several times, cover with aluminum foil & weight it down. Bake 20
minutes, remove weights & foil & bake until the crust is dried out,
about 5 minutes.

Spread roasted garlic over the crust & spoon on the filling. Return
to oven until heated through, about 15 minutes. Garnish with corn
kernels if desired.

"Vegetarian Times" August, 1994

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegan4.zip